Happy Humpday loves. I am coming at you with two recipes today. Both I posted on instagram and didn’t necessarily intend to post on the blog but several of you asked! Ask and you shall receive. Both are totally delicious and both feature Greek Yogurt as one of the key ingredients. Meaning they are healthy!
I set off to make the bread last week only to realize I had only 1/2 a cup of all purpose flour left, after I had already bought all the other ingredients. Don’t you hate when that happens! I had a bag of wheat flour though so I substituted that for the rest of the flour. You know what the bread turned out great so I will continue using wheat flour. Both the kids loved it. It is super delicious with a drizzle of honey too! This is the perfect time to make this bread since strawberries are in season and sweet as candy right now!.
|| S T R A W B E R Y B A N A N A B R E A D ||
via Closet Cooking
- 1 3/4 cups all-purpose flour (I used half whole wheat half all purpose flour)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brown sugar
- 3 large over-ripe bananas (mashed)
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup Greek yogurt
- 1 cup strawberries, sliced
- Mix the flour, baking powder, baking soda and salt in a large bowl.
- Mix brown sugar, bananas, eggs, vanilla extract, yogurt and strawberries in another large bowl.
- Mix the dryy ingredients into the wet ingredients.
- Pour the mixture into a greased 9×5 inch loaf pan.
- Bake in a preheated 350F oven until golden brown and a toothpick poked into the center comes out clean, about 60 minutes.
This recipe was inspired by a dish I had Leon’s Oyster Shop. The roasted carrots on their menu were just incredible- order them if you ever go there! I found my jar of harissa at Goat Sheep Cow. They also have a red version but I went with the green. I would imagine most specialty grocery stores carry harissa. I was able to find the red version online. Below is what is looks like.
These carrots may be my new favorite veggie dish. They are fairly simple to make and so full of flavor. The fresh mint pairs perfectly with the carrots. Plus the presentation is just gorgeous!
|| R O A S T E D C A R R O T S W I T H Y O G U R T H A R I S S A ||
– 1 bunch stem on carrots
– 1 cup Greek yogurt (plain and I prefer the 2% kind)
– green harissa
– fresh mint
Clean the carrots and peel them. Slice in half, some of the smaller ones I left whole. Toss with olive oil and salt and pepper and roast at 350 degrees about 30 minutes or until tender. Meanwhile mix Greek yogurt with several spoonfuls harissa sauce. Chop mint and pistachios.
Layer yogurt sauce on bottom of plate and layer carrots. Then top with fresh mint and pistachios. I drizzled a bit of olive oil over it all afterwards too.